Cajun Dirty Rice
By: Sheri Wetherell
Published: Tuesday, December 15, 2009 - 1:57pm

Ingredients




6 cups chicken stock  
1 pound chicken gizzards
1 pound chicken livers
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne, or to taste
3 teaspoons olive oil or bacon drippings
2 mediums yellow onions, chopped
2 cloves garlic, crushed
1 large green pepper, seeded and chopped
1 pound lean ground pork
1 pound bulk Italian sausage, hot or mild
2 cups uncooked long-grain rice
Freshly ground black pepper to taste
4 green onions, chopped
1/4 cup chopped fresh parsley

Preparation

1 Heat chicken stock in a 12-qt. pot and add gizzards and livers along with salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes. 2 In the meantime chop all the vegetables. Heat a large frying pan, add oil or bacon drippings and saute onion, garlic, green pepper and celery. Remove from pan. Add ground pork and sausage to same pan and saute until lightly browned. 3 Drain meat in a colander and discard fat. Remove livers and gizzards from the stock, reserving stock. Cool them for a moment and coarsely grind in meat grinder or food processor. Add gizzards and livers, along with browned meats, to the vegetables. Place all in a large pot and add 1/2 c. reserved chicken stock. Cover and simmer 20 minutes. Meanwhile, using 4 c. of reserved stock, cook the rice. Add cooked rice to completed vegetables and meat; gently stir in green onions and parsley. Taste for salt and pepper and serve.

About


The name Dirty Rice comes from the appearance of the rice. The livers and gizzards give this old down-home dish a rather "dirty" look but it's quite delicious!